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Tag Archives: millet

Pancake post number 3 is here, this week i switched it up a little and i made some pancakes out of some leftover millet that i had cooked previously in the week. I had seen some recipes for Millet pancakes out there that are gluten free and use millet flour. This is not one of those recipes, but is a very useful way to use up some leftover millet. I wonder if the same method can be used for leftover barley or rice.

To get the millet ready to be used in a pancake batter, first i let the cooked millet soak in some milk and yogurt for a few hours. You could even do this overnight, so that it soaks up lots of the milk. Then i mixed in the other ingredients which would bind it all together. Still however i was not satisfied that this would actually form pancakes, so i took a drastic step. And this drastic step made all the difference.

I used my immersion blender to liquify everything. It blended all the eggs and milk and yogurt and millet and made it into a beautiful, light, bubbly, smooth batter. Things were certainly looking up.

It was still a bit more liquidy than the Master Pancake Recipe, but the pancakes are almost as good if not better.

The pancakes get very bubbly when they are ready to flip!

Millet Pancakes Ready for flipping

They are quite delicate even after they are cooked. Which is quite nice, because you can eat a lot of them without feeling too full. And eating more pancakes is always to be desired! 🙂

Here’s what you’ll need:

1.5 cups cooked millet

1 cup milk

1 cup yogurt

2 eggs

1/2 cup flour

1 tablespoon honey

1/4 cup oil

3 teaspoons baking powder

First soak the millet in the yogurt and milk for at least 2 hours.

After a couple of hours mix the eggs, honey, and oil into the milk and millet mixture

Combine the dry ingredients in a separate bowl. Make a well in the center of the flour, and pour the liquid mixture into the flour while mixing. Once everything is mixed together take an immersion blender (or put it all in a vitamix!) and blend until everything is silky smooth.

Heat a pan and cook as you would regular pancakes, the pancakes are quite delicate so you want to cook them until they begin to dry out on top, otherwise they will fall apart when you flip. Keep a constant eye on the temperature of your pan too! you want a very even medium heat.

I served mine with some wild blueberry preserves, butter, and some maple syrup!